Prep 10 mins
Cook 30 mins
From Good Housekeeping with adaptations.
- 295.73 ml long-grain white rice
- 1 bunch green onion, about 6
- 14.79 ml olive oil
- 453.59 g skinless salmon fillet, cut into 1-inch chunks
- fresh cracked pepper
- 59.14 ml teriyaki sauce
- Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
- Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally.
- Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet.
- Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.
Absolutely loved this recipe! I used a bit more salmon and cooked 2 cups of white rice to go with it. Made some minor changes: 1) sautéed one cup of frozen mixed veggies with the remaining oil from cooking salmon. ; 2) added 1 tablespoon oyster sauce in addition to teriyaki sauce. Delicious! Thanks for sharing!
About four stars in taste, but five for the easiness of it all. Very simple and quick way to eat salmon.
No fuss dinner. I didn't mix the salmon in with the rice, only because I didn't want the pieces to break up. Made for Everyday Holiday Tag. :)